semi-sweet, chopped, null, null
bran flakes cereal
Grease a shallow 11" x 7" baking pan with butter; line bottom with parchment or waxed paper.
Melt chocolate, butter and molasses together in a bowl placed over a pan of gently simmering water.
Remove from heat.
Add apricots, prunes and cereal to chocolate mixture; mix thoroughly.
Spread in prepared pan, smoothing top with back of spoon.
Refrigerate 1 to 2 hours or until firmly set.
Loosen mixture from pan by running the tip of a knife around the inside edges of pan.
Turn out onto a board and remove paper; turn mixture over.
Cut in 24 pieces. Arrange bars neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days.